3 tbsp (45 ml) cornflour
grated rind of orange and lemon
juice of 1/2 orange and 1/2 lemon
1 1/3 cup (275 g) seedless raisins
1/3 cup (60 g) Demerara (raw) sugar
1 1/4 cup (1/2 pint) 300 ml water
1 pinch of salt
2 oz (50 g) walnuts, chopped
8 oz (225 g) puff pastry
grated rind of orange and lemon
juice of 1/2 orange and 1/2 lemon
1 1/3 cup (275 g) seedless raisins
1/3 cup (60 g) Demerara (raw) sugar
1 1/4 cup (1/2 pint) 300 ml water
1 pinch of salt
2 oz (50 g) walnuts, chopped
8 oz (225 g) puff pastry
method
1. Blend the cornflour, fruit rinds and juices in a pan. Add the raisins, sugar, water and salt. Mix well.
2. Cook over a gentle heat, stirring until the cornflour thickens. Cook for a further 1 - 2 minutes. Add the walnuts and leave to cool.
3. Divide the pastry into two pieces, one slightly larger than the other.
4. Roll out the larger piece and use to line a 20.5-cm (8-inch) sandwich tin, making sure the pastry reaches the rim. Put in the raisin mixture.
5. Fold the pastry edges over. Roll out the remaining pastry for a lid. Dampen the pastry edges and cover with the lid, sealing the edges well.
6. Trim and finish. Bake in the oven at 200°C (400"F) mark 6 for about 40 minutes.
7. Serve warm with pouring cream.
2. Cook over a gentle heat, stirring until the cornflour thickens. Cook for a further 1 - 2 minutes. Add the walnuts and leave to cool.
3. Divide the pastry into two pieces, one slightly larger than the other.
4. Roll out the larger piece and use to line a 20.5-cm (8-inch) sandwich tin, making sure the pastry reaches the rim. Put in the raisin mixture.
5. Fold the pastry edges over. Roll out the remaining pastry for a lid. Dampen the pastry edges and cover with the lid, sealing the edges well.
6. Trim and finish. Bake in the oven at 200°C (400"F) mark 6 for about 40 minutes.
7. Serve warm with pouring cream.
serving amount
serves 8
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